Method for making resin slices of mature grain seeds

Abstract

The invention discloses a method for making resin slices of mature grain seeds, which includes the steps of material collection, fixation, rinsing, dehydration, resin penetration, embedding, polymerization, block trimming, semi-thin sectioning and dyeing, and is characterized by: ① using 4% paraformaldehyde‑‑2.5% glutaraldehyde fixative solution for secondary fixation; ②London white glue (LR White) resin with very low viscosity and strong penetrating ability was used as embedding agent; ③Established a Dry cutting technology of mature seeds; ④ Established a 45°C-60°C secondary exhibition method. The present invention overcomes the shortcomings of the mature seed slices produced by conventional methods, such as severe curling, inability to display, easily broken and incapable of iodine staining, and can obtain mature grain seed resin slices with complete and clear tissue and cell structure and obvious contrast. The structure and function of mature seeds provide accurate technical support.

Description

technical field [0001] The invention relates to the technical field of microscopic tissue sectioning, in particular to a resin sectioning method for mature grain seeds. Background technique [0002] Cereals include grasses such as rice, wheat, and corn, and their seeds are the main source of food, feed, and industrial raw materials. In cereals, endosperm is an important part of seeds, and its main storage substances are starch and protein. Starch accumulates in amyloplasts, and storage proteins accumulate in protein bodies. The content and proportion of starch and protein in grain seeds determine the nutritional value of the grain and have an important impact on the processing and utilization of the grain. Therefore, the study of starch and protein in the seed endosperm is of great significance to improve the quality and yield of the seed. [0003] Mature seeds of grains are widely used in the fields of food, feed and industry, but the current research on the morphology an...

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Problems solved by technology

[0003] Mature seeds of grains are widely used in the fields of food, feed and industry, but the current research on the morphology and structure of grain seeds mainly focuses on the developmental stage of seeds, and there are few reports on mature seeds. The main reasons are: ① With the growth of seeds The growth and filling are full, the starch content gradually increases, the seeds gradually harden, the embedding agent is difficult to penetrate, and the slices are easy to break; Dense, the slices will be severely curled, and cannot be unfolded in the water tank; ③The traditional slicing method cannot cut the complete section of mature seeds, but only fragmentary areas, which brings difficulties to the study of the regional distribution of various components in the seeds

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